First Look: Baby Jane offers high-end pub food, cool cocktails

The who: A collaboration by Sidebar and Ariete’s Jason Odio, Chef Michael Beltran and former Opium Group honcho Roman Jones, Baby Jane is a sophisticated cocktail spot with upscale food to match.

The space: The former Finnegan’s Brickell has been transformed into a cozy den with a faux fireplace and aged books, neon-colored taxidermy, teal tufted booths in the shape of church pews, walls clad in distressed wood and brick, brass lamps and a butcher block bar with mosaic tile facade that all add to the British hunting lodge-on-acid feel.

Start with small plates of kale oysters Rockefeller served with a shot of shallot garlic parmesan cheese sauce and burrata sourced from Mimmo’s Market in North Miami nestled atop a bed of pine nuts and saba dressing. The steak tartare is mixed with capers, shallots, chives and crispy malanga and served with a runny yolk and toasted bread while the duck and foie gras croquetas served with fig ketchup elevate the humble fried staple. Heavier dishes include the bone marrow vaca frita and the McChug burger composed of two patties, homemade pickles and cheese all on a homemade bun. Chicken wings come three ways: jerk, buffalo sauced and soy caramelized garnished with orange segments.

Desserts are courtesy of sister restaurant Ariete’s pastry chef Dallas Wynn who tempts with a guava and cream cheese pie that’s really more of a flaky pop-tart and a super-chocolatey bourbon and bacon cookie.

Bottom line: A neighborhood spot in Brickell that’s poised to be a destination for its cool cocktails and high-end pub food.